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Spicy Baked Korean Chicken Wings on a plate

Spicy Korean Baked Chicken Wings

Super crispy BAKED wings smothered with a spicy, sweet, salty, extra flavorful Korean spicy sauce. Addictive, delicious, not difficult at all! Serve with rice for dinner, or a great appetizer for game day!
5 from 2 votes
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Course: Main Course
Cuisine: asian, korean
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 3 people

Ingredients

  • 2 lbs chicken wings (drumettes and wingettes)
  • 1 tbsp baking powder more if needed
  • 1/4 cup gochujang sauce
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 3-4 cloves garlic minced
  • 1 tsp minced ginger packed
  • 2 tsp rice wine
  • 2 tbsp water
  • chopped green onions optional
  • sesame seeds optional

Instructions

  • Pre-heat oven to 250 degrees F.
  • Pat dry defrosted drumettes and wingettes and coat with baking powder. Set drumettes and wingettes on a baking rack that is placed on top of a baking sheet. Use aluminum foil or parchment paper to line baking sheet (underneath baking rack) to catch drippings for easier cleaning.
    baking chicken wings
  • Bake in oven for 30 minutes on the lower middle rack.
  • Move oven rack to upper middle. Bring oven temperature to 425 degrees F and continue baking for another 25 minutes.
  • Remove from oven and flip chicken drumettes and wingettes over. Bake for another 20-25 minutes. Check at 20 minutes to see if chicken is done.
  • In a small pot, combine gochujang sauce, soy sauce, sugar, minced garlic, minced ginger, rice wine and water. Turn stove on to medium heat and bring to boil. Once it reaches a boil, turn to medium low and continue cooking and stirring for 3-5 minutes. 
    Spicy Korean sauce for baked chicken wings
  • Bring baked drumettes and wingettes to a large bowl, add sauce, and toss to combine.
  • Garnish with chopped green onions and sesame seeds (optional).
  • Serve with plain white rice and enjoy!
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